Description
This Honey Garlic Slow Cooker Chicken Thighs recipe is a delicious and easy-to-make dish perfect for busy weeknights. Tender, juicy chicken thighs are slow-cooked in a flavorful sauce made with honey, garlic, soy sauce, and a hint of ginger, then thickened to perfection with cornstarch. Serve over rice and garnish with scallions and sesame seeds for a comforting meal that everyone will love.
Ingredients
Scale
Chicken
- 2 pounds boneless, skinless chicken thighs
Sauce
- 1/3 cup low-sodium soy sauce
- 1/3 cup honey
- 1/3 cup ketchup
- 6 cloves garlic, minced
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon grated fresh ginger
- 1 pinch crushed red pepper flakes (optional)
Thickener
- 2 tablespoons cornstarch
- 2 tablespoons cold water (for mixing with cornstarch)
For Serving (Optional)
- Chopped scallions
- Sesame seeds
- Rice, to taste
Instructions
- Arrange Chicken: Add the chicken thighs to your slow cooker (Crockpot) in an even layer to ensure consistent cooking.
- Prepare Sauce: In a bowl, whisk together the low-sodium soy sauce, honey, ketchup, minced garlic, apple cider vinegar, grated fresh ginger, and optional crushed red pepper flakes until fully combined and smooth.
- Cook Chicken: Pour the prepared sauce evenly over the chicken thighs. Cover and cook on high for 3.5 hours, or alternatively, on low for 6 to 8 hours for a slower, more tender cooking process.
- Thicken Sauce: In a small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry. Pour this mixture into the slow cooker and stir well to incorporate it into the cooking juices. Cook on high for an additional 15 minutes to allow the sauce to thicken and become glossy.
- Serve: You can leave the chicken pieces whole or shred them directly in the slow cooker using two forks. Serve hot over cooked rice, garnished with chopped scallions and sesame seeds if desired.
Notes
- Using boneless, skinless chicken thighs ensures tender and quick cooking; bone-in thighs can be used but may require slightly longer cooking times.
- Adjust the amount of crushed red pepper flakes according to your spice preference or omit for a mild flavor.
- Low-sodium soy sauce helps control the salt content, but feel free to use regular soy sauce if preferred.
- Shredding the chicken in the slow cooker allows it to soak up more sauce, enhancing flavor.
- Serve with steamed white or brown rice, or with other grains like quinoa for a gluten-free option.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
